Sweet Potato Waffle Fries

Happy Memorial Day Weekend! 

Hope everyone had a safe and fun long weekend. We took the opportunity to visit my old stomping grounds in Charleston and attended the Charleston Tea Plantations First Flush Festival and spent some quality time with old friends. The tea festival was amazing (though there was a crazy long 1.5 hour line to get in) and the tea bushes smelled SO good! 

Charleston Tea Plantation

On Monday we went to an incredible brunch with our friends Vanessa and Brendan at Black Magic Cafe on Folly Beach, and while pondering the menu we reflected that it is almost impossible to find sweet potato waffle fries.. so we had a great idea! Why not make FUN sweet potato fries, just like they do with regular fries? Here is a post on our first sweet potato fry creation: Sweet Potato Waffle fries which we paired with a lean sirloin steak and a homegrown bibb lettuce salad!

We used our Cuisinart Mandolin on the waffle setting to cut the fries. BLT Foodies tip: rotate the potato 90 degrees on each slice to get the fun "waffle" effect.

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We used just 1 potato, and lined 3 baking sheets with aluminum foil and drizzled with olive oil. Place the fries on a baking sheet in a single layer and top with olive oil and your choice of seasoning. We tried 3 different types: salt and pepper, cinnamon, and paprika & pepper. Bake on 325 for 15 minutes, let cool, and enjoy!

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The result was a perfect Memorial Day BBQ meal! Especially because we used our home grown lettuce. I am so proud!!

Sweet Potato Waffle Fries
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Easy Spinach and Parmesan Egg Muffins

Hello everyone!  It has been again a while since we posted, and we apologize for that.  Many many things have been going on!  Now the semester is over, the move is done, the half marathon complete and house projects are on the way.  

We wanted to be sure to take a few minutes to share with you one of our favorite new breakfast recipes - baked spinach and Parmesan cheese egg muffins!  It's a great low-carb and gluten free recipe that takes only 15 minutes, and can be made the night before.   Egg's used to get a bad rap, but as a Registered Dietitian reviewing the literature, it turns out that the cholesterol in the eggs is not internalized into our own cholesterol.  Eggs are a great low saturated fat choice for breakfast and has a good amount of protein as well to keep you full! It's also a great option if you have company over, since the eggs are all done at the same time.  Enjoy!!

Recipe and photo by Brittany Chin, RD, LD

Easy Baked Spinach and Parmesan Egg Muffins

Serves: 8

Ingredients

10 eggs

1 cup frozen spinach, thawed

1/2 cup shredded Parmesan cheese

Pepper, to taste

Paprika, to taste

Directions

1.  Preheat the oven to 375 degrees.

2.  In a medium sized mixing bowl, beat eggs with a fork or whisk.  Add pepper and paprika to taste.
3.  Spray muffin tin with Pam Olive Oil spray.

4.  Divide thawed spinach into 8 muffin tins.  

5.  Ladle 1/2 cup of the egg mixture into the muffin tins over the spinach.
6.  Top with of Parmesan cheese (about 1/2 oz).
7.  Place in the oven on 375 for 15 minutes.  Once bake time is completed, broil for 2 minutes to brown the cheese.
8.  Let cool for 2-3 minutes.  Serve and enjoy with some fresh fruit :-)

Nutrition: 125 calories, 3.7g saturated fat, 1g total carb, 212mg sodium, 11.6g protein

Note: try with your favorite kind of low-fat cheese (such as feta or mozzarella) and whatever kind of vegetables you have available (peppers and onions, tomatoes, zucchini - almost anything!)